1109content, as acetic acid, of 4.60 per cent, traces of ethyl alcohol, 3.67 grams of solids and 1.29 grams of ash in 100 cc., 0.97 gram or 75.2 per cent of this ash being soluble.causes the fermentation process to come to a standstill after some hours of slow fermentation. The motive is the presence of great amounts of salicylic acid in the pulp. Methanol derived from the pectin in the fruit is present in overripe mash. Unpasteurized mash always shows amyl alcohol in the fermented liquid, and during fermentation a strong amhlash which is not completely ripe admixed to ripe mash moniacal odor denoting the bacterial activity on amino acids is experienced. The vinegar output is on an average about 74 per cent of the theoretical.
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